Sticky Lemon Chicken


This lemon chicken is easily as good as in any restaurant, and you can make it happen in minutes. Vibrant with bright lemon flavour that delivers a delicious end result that will let you go in for seconds, thirds and many more.  



500 g chicken (tenderloin and breasts)

2 eggs

2 tablespoons of soy sauce

60 ml chicken stock

80 ml corn starch

120 ml vegetable oil



240 ml chicken stock

80 ml soy sauce

4 tablespoons of Lemon Juice (2 lemons)

2 teaspoons minced garlic

60 ml sugar

4 tablespoons of honey

½ teaspoons salt (to your taste)

4 tablespoons cold water

3 tablespoons corn starch

Thinly sliced green onions, sesame seeds and additional lemon slices



  • Chop chicken into small pieces (4 cm x 4 cm)
  • Whisk together eggs, soy sauce and chicken stock
  • Add chicken and stir to combine
  • Cover and chill (marinate) for 30 minutes
  • Transfer chicken pieces to a large zip-lock bag and discard marinade
  • Add corn starch to the bag, seal and shake to coat chicken completely in the corn starch
  • Add oil to a large pan and bring to medium-high heat
  • Transfer chicken to pan trying to arrange pieces so they aren’t piled on top of each other
  • Cook for 3 minutes
  • Then turn the chicken pieces and cook for another 3 minutes until golden brown
  • Use a slotted spoon to transfer chicken to a paper-towel
  • Discard any excess oil in the pan and use the paper towel to wipe it out
  • Add chicken stock, soy sauce, lemon juice, garlic, sugar, honey and salt to the pan and whisk to combine
  • Bring to a boil over a medium heat
  • In a small bowl whisk together water and corn starch until dissolved.
  • Add to boiling sauce, then reduce heat to low
  • Stir until thickened
  • Transfer chicken to the pan and stir for another 3 minutes until the chicken is hot throughout
  • Transfer to a serving dish with the sticky sauce 
  • Garnish with sesame seeds, sliced green onions and additional lemon slices

Best serve over cooked rice.